Double Fried Cassava Chips

The cassava, like yam, is staple in the Liberian and Sierra Leonean diet, as is rice.   It’s never really been a part of my diet, having only ever had it in the form of cassava fufu, which I’m not too keen on.  Though during spring this year I rediscovered it and became a little obsessed with making cassava chips – YUM.

Cassava has a woody and waxy two layer skin and is woody in texture and flavour.  The core, like the core of a pineapple, is hard and stringy, and needs to be removed before cooking.

Honestly, I’m not dashing potato chips but once you try making cassava chips you’ll become  as obsessed as I am.  Enjoy with CHAM CHAM Hot Pepper Sauce or my scotch aioli!


Prep. part – serves 4 – 6

2 large cassavas, peeled, cored and cut into  thickly cut chips

Vegetable oil to deep fry

Salt to season

The assembling part

  • Bring a pot of water to boil, turn down the heat and add the cassava chips to the pan and cook for 20 minutes.
  • Drain and sit on kitchen towel or a tea towel to drain any excess water.
  • Put the vegetable oil onto heat.  You want to fry them first at 130C for 7 minutes.
  • Remove from the oil and let the oil now reach 180C, and fry once again.



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